Moo Shu VegetablesSubmitted by: LANC92
IntroductionFrom Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables. From Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables.
3 tsp. toasted sesame oil
4 large eggs, lightly beaten
2 tsp. minced fresh ginger
2 cloves garlic, minced
12 oz. bag "Rainbow Salad" or "Broccoli Slaw"
2 cups mung bean sprouts
1 bunch scallions, sliced
1 T reduced sodium soy sauce
1 T rice vinegar
2 T hoisin sauce
Wipe out skillet then add 2 tsp. sesame oil. Add the giner and garlic, saute until soft. Add shredded vegetables, bean sprouts, 1/2 the scallions, soy sauce and vinegar. Stir then cover and cok just untilt he veggies are tender about 3 minutes. Add the cooked eggs and hoisin sauce. Cook uncovered until heat through. Stir in the other half of the scallions and remove from heat.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
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Member Ratings For This Recipe
Got this from Eating Well. Needs a bit of spicing up. I added another T of Hoisin and still lacking. Went together easily. Had it over Jasmine rice. Also, I thought Sesame oil wasn't for cooking, but for the flavor it imparts. I used EVOO in a small amount and added the Sesame after cooking. - 5/7/11